Comments for Unsaved Loved Ones

Comment on Nurture My Pig… by zeemanb

zeemanb — Thu, 23 Feb 2012 14:10:49 +0000

There is no way in hell I will EVER allow my disjointed rambling to be upstaged, grammar will continue to suffer for my art.

Comment on Nurture My Pig… by Judy

Judy — Thu, 23 Feb 2012 13:47:21 +0000

While you’re at it, hire someone who can write coherently.

Comment on Making Macarons Is A Lot Like Autoerotic Asphyxiation… by zeemanb

zeemanb — Mon, 20 Feb 2012 20:03:49 +0000

I’ve been lucky enough to spend a little bit of time with KC’s macaron “Boss Lady”, asking her for tips and sharing epic failure stories. She assures me that no matter how many times you’ve done it, and no matter how perfect the climate and your ingredients….sometimes a batch just goes to shit. I need to get another batch going before I get rusty, but this weekend we get to learn how to make authentic “povitica” with a Croatian lady who makes hundreds of loaves every year. Don’t know if you guys can get it out east, but it’s pretty magical. I’ve got to write up a post on a pig butchery class I had yesterday, and then I’ll do another one on next weekend’s povitica lesson. Anyway, we’re definitely going to be out your way in June at the latest, really lookng forward to it!

Comment on Calvin Trillin’s Pretty Mouth… by zeemanb

zeemanb — Mon, 20 Feb 2012 19:57:10 +0000

With so many friends in the service industry, it’s hard to believe some of the stories they tell about customers. And now that KC is getting a respected spot on the food map, the legions of pushy foodie wannabe’s is growing ever larger….our favorite spot, The Rieger, was featured on our public tv food review show, and I swear to God I will hear from ten different people I’ve told to eat at the Rieger I don’t know how many times….but NOW THAT IT HAS BEEN ON TV, they want to rush down there and are shocked they can’t get an 8pm reservation for that Saturday. The humanity.

Comment on Making Macarons Is A Lot Like Autoerotic Asphyxiation… by Kim Shook

Kim Shook — Mon, 20 Feb 2012 11:16:42 +0000

I was laughing hysterically the whole time I read this. I’ve still not tried macarons, but I make Italian meringue icing and that’s EXACTLY what the experience feels like. I can’t tell you how many times I’ve said ‘fuck it’ and made 7-Minute Frosting instead.

Comment on Calvin Trillin’s Pretty Mouth… by Kim Shook

Kim Shook — Mon, 20 Feb 2012 11:02:47 +0000

Jerry!! I am finally catching up here. I was literally suffocating myself to stop from sceaming reading this (it’s 6am – I can’t sleep)! God, I WISH you’d been able to post this at eG. I understand why you couldn’t, but SO many people would have been shouting YES, YES, YES!!! Fantastic, my friend.

Comment on Best Food of 2011… by Lyndsey @ Sit. Stay. Cook.

Lyndsey @ Sit. Stay. Cook. — Thu, 02 Feb 2012 20:53:28 +0000

Mmm… ain’t technology grand?

Comment on 715- Lawrence, Kansas… by zeemanb

zeemanb — Wed, 01 Feb 2012 20:56:04 +0000

And to your bride as well! Yeah, it’s not completely unlike Black Sheep in Richmond….actually, it may be more offal-heavy but they both have the same type of appeal. If you guys came into town, first place would be The Rieger without hesitation. BUT, after that 715 does make the short list of places WE think of as a must-try. Speaking of travel, it’s looking like we (or maybe just the wife) may be heading out your way in March, and if not we’ll definitely both be out in the June timeframe as part of an extended “two birds with one stone” anniversary trip. My guess is with the mild weather here we’ll still be digging out from under seven feet of snow in June, so we’ll see…..

Comment on 715- Lawrence, Kansas… by Mike in Richmond

Mike in Richmond — Wed, 01 Feb 2012 20:32:46 +0000

First, the butters….. you and dear Miss Kim clearly share this merciless dementia that drives your foodophotographic impulses. Thanks for the guffaw.

715 sounds decadent. If and when we ever get to KC, we need to add this to the list along with the other 50 places you’ve made me want to eat.

Love to your Bride.

Comment on Best Food of 2011… by zeemanb

zeemanb — Wed, 18 Jan 2012 21:56:22 +0000

Thanks! And I agree, the SVS is the greatest addition to my kitchen since I discovered Japanese steel. Jealous about the chamber vac though….that’s awesome. We’ve got a good Foodsaver, but no compression there. Latest and easiest thing I’ve done SV is to make homemade dulce de leche for macaron filling…sweetened condensed milk, 15 hours at 85c and you’ve got the easiest, cheapest caramel-y concoction ever. The only thing I don’t like about the Keller fried chicken using SV is the subcutaneous fat under the skin…next time I’m going to be super anal retentive and pull it back after cooking to scrape some of the fat before coating and frying. Other than that, FOOLPROOF fried chicken!